Chocolate Guinness Cupcakes With Baileys Frosting
Delicious & moist chocolate Guinness cupcakes have a hint of stout, frosted with creamy Baileys buttercream.
Servings 24 Cupcakes
Equipment
- Stand mixer or hand held mixer
Ingredients
Chocolate Stout Cupcakes
- 1 ¾ cup all-purpose flour (210g)
- ¾ cup unsweetened natural cocoa powder (58g)
- ½ tsp espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup light or dark brown sugar (200g)
- ½ cup melted unsalted butter (113g or 1 stick)
- 3 eggs at room temperature
- ¾ cup full fat sour cream at room temperature (180g)
- 2 tsp vanilla extract
- 1 cup stout beer (I use Guinness draught stout) (8oz)
Baileys Buttercream
- 1 cup unsalted butter at room temperature (2 sticks or 226g)
- 3 ¾ cups powdered sugar (confectioners sugar) (469g)
- ½ tsp salt
- 2 tsp vanilla extract
- 1 tbsp heavy whipping cream
- 3 tbsp Baileys Irish cream liqueur
Decoration
- ½ semi-sweet chocolate bar of your choice (i used hershey) chopped coarsely (1 oz)
Instructions
- Preheat the oven to 350℉ (177℃). Prepare a 12-cup muffin or cupcake pan with cupcake liners. If you have a second pan, also add cupcake liners. This makes 24 standard sized cupcakes. If you only have one pan, remove the cupcakes once baked and add new liners for the second batch.
- In a mixing bowl, whisk flour, cocoa powder, espresso powder, baking soda and salt. Set aside. In a large mixing bowl, add brown sugar and melted butter and whisk together with a hand mixer on low speed. Add eggs, sour cream, and vanilla extract and whisk on low until incorporated.
- Add the dry ingredients to the wet ingredients in 2 parts to avoid a mess. Mixing on low speed until just incorporated.
- Pour Guinness into a glass and remove the foam, then add 1 cup of Guinness to the batter and mix on low speed. The batter will be thin.
- Scoop or pour batter into the cupcake liners about 2/3 full. Bake for 15 minutes in the center of the oven. Test with a toothpick inserted into the center of the cupcake. If it comes out clean, remove from the oven. Wait a few minutes before transferring to a wire cooling rack - they'll be hot!
- While cupcakes cool, make the frosting. Add butter to a stand mixer with a paddle attachment. Whip until creamy then add powdered sugar in 3 parts, mixing on low speed in-between additions.
- After all the powdered sugar is incorporated, add salt, vanilla, heavy whipping cream and Baileys and mix on low speed for 4-5 minutes.
- Frost cooled cupcakes. Prepare a piping bag with the Ateco #849 tip and fill with buttercream. Chop half a semi-sweet chocolate chocolate bar until it looks like course crumbs.
- Pipe by starting the swirl from the center of the cupcake, going outward and pulling the bag down and away once the swirl is finished. Dip one side of the frosting into the chopped chocolate.
- Store cupcakes in an airtight container for 4 days at room temperature.
Notes
- Ingredients: Eggs, sour cream, butter (for frosting) and beer should be at room temperature. If the beer is cold, it won't create a smooth cake texture.
- Amounts: This recipe makes 24 standard cupcakes. You can half the recipe!
- Frosting: Whip the frosting on low speed for less air bubbles.
- Storing: Cupcakes can be stored in an air tight container for 4 days or in the freezer for 1 month.
- Tools: The things that help me bake the perfect cupcakes and buttercream! 12-cup Muffin Pan | Cupcake Liners | Ateco #849 Tip | Stand mixer | Piping bags | Rubber spatula | Digital scale | Airtight Containers